It feels great to be back to blogging after a short break. Thank you for your wishes for a good time.....yes, sure I enjoyed a lot with my family and friends. The days went so quick and I wished that our vacation would extend for a couple of days more :). After the long journey, I was busy unpacking and cleaning up the house yesterday. So I was very lazy to cook for dinner. Then I thought of making something quick and prepared the Vermicelli pulao. This is indeed an easy pulao, very flavourful and delicious one.
What you need?
1.5 cup roasted Vermicelli
1/2 cup chopped Onion
3/4 cup Vegetables of your choice
1/2 tsp Cumin seeds
1 tsp Ginger-Garlic paste
1 tsp Ghee/Oil
1 tbsp broken Cashews
2.5 cups Water
1/2 tsp Chilli powder
1/2 tsp Fennel seeds powder ( dry roasted and powdered)
1/2 tsp Garam masala
1/2 tsp Cinnamon powder
1/4 tsp Turmeric powder
1/4 tsp Cardamom powder
How to prepare?
Heat oil/ghee in a pan. Splutter cumin seeds. Add cashews and let them get slight brown. Now add ginger-garlic paste and then the onions. Saute until the onions turn pink. Add the vegetables and saute until they are cooked. Now add all the ingredients listed under Spices and mix well. Add the water and when it boils add salt. Finally add in the vermicelli and mix well. Cover and cook on a medium flame until all the water is absorbed and the vermicelli is cooked. Garnish with coriander leaves.
* I have used roasted Vermicelli here. If you are using plain Vermicelli, roast in ghee or oil until they turn slight brown.
* You can use green chillies instead of chilli powder.
* Vermicelli and water ratio may slightly vary depending on the brands. You can check for the packet directions. (I have used MTR roasted vermicelli)